Bite Size Taco Boats

BY : PUBLISHED : October 5th, 2016 UPDATED: August 17th, 2021

Man I love Mexican food.

This weekend I visited one of my favorite local Mexican restaurants and it was a blast. Such a blast in fact, I did not want the party to stop. So that very next day, I ran to grocery store for some corn tortillas and the fiesta continued.

The best thing about these tiny taco boats (taco dingys?)..aside from the whole edible-bowl-less-dishes thing..is that you can fill them with whatever combo of ingredients you want. For example, one may decide to pump up their bowl with the addition of brown rice – or decide to ditch the beans and add baked tofu or cauliflower to the mix. The possibilities are limitless!

As far as the salsa goes, you can find a good pico de gallo at your local supermarket or make it homemade. I made mine beforehand using a simple combo of onions, tomatoes, yellow peppers, jalapenos, cilantro, and a bit of lime juice & salt and pepper.

And the spicy tahini taco sauce will tie whatever you decide to put in your taco boat together beautifully. For a light drizzle, this sauce packs some seriously titanic-sized flavor.

But enough taco bout these babies, go out and try ’em for yourself!

Bite Size Taco Boats

Lauren Bossi
I love making mini food! You can fill each one with different fillings and toppings to get your fill.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 1 serving
Calories 834 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 3 small corn tortillas
  • 1/2 cup of black beans
  • 3-4 Tablespoons of Salsa Fresca (pico de gallo)
  • 3 Tablespoons of olive oil
  • 2 Tablespoons of tahini
  • 3 Tablespoons of lemon juice
  • 1/2 teaspoon of minced garlic
  • 3 Tablespoons of hot sauce (I used Franks)
  • 1/2 teaspoon of ground cumin
  • 1/8 teaspoon of salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Lightly coat both sides of the soft corn tortillas with olive oil. Cut one slit in each tortilla to the center of the tortilla. Using that slit, create a cone shape and place each one in an its own cup of a muffin pan. (*Note: To create an even sturdier taco cup, double up the tortillas in each muffin hole)
  • Bake tortilla cups in the oven and remove after 4 minutes.(*longer if cups are doubled up) Tortilla’s should be slightly crispy but not fully baked.
  • Fill half-baked cups with 1-2T of black beans.
  • Pop cups back in the oven for an additional 4-6 minutes. (*Longer if cups are doubled up) Once shells are crispy but not burned, remove from oven and set aside.
  • Time to prepare the spicy tahini sauce: In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 T of olive oil and whisk until fully combine.
  • Back to the taco cups: Top each mini taco bowl with salsa fresca, a drizzle of spicy tahini sauce, and an optional sprinkle of fresh cilantro.

Nutrition

Calories: 834kcalCarbohydrates: 65gProtein: 16gFat: 61gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 37gSodium: 1912mgPotassium: 689mgFiber: 14gSugar: 5gVitamin A: 252IUVitamin C: 59mgCalcium: 163mgIron: 5mg
Keyword black bean, spicy vegan tacos, vegan taco boat
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi